Samphire

Samphire is a common name for several plant species in the family Apiaceae. These plants are typically found in coastal areas and are known for their succulent, edible leaves. The name 'samphire' is derived from the French 'Saint Pierre' (Saint Peter), referring to the patron saint of fishermen due to the plant's coastal habitat.

Species

There are several species of plants that are commonly referred to as samphire. These include:

• Salicornia europaea, also known as common samphire, glasswort, pickleweed, or marsh samphire. This species is native to Europe, but can be found in many parts of the world.
• Crithmum maritimum, also known as rock samphire or sea fennel. This species is native to the coasts of the Mediterranean and western Europe.
• Tecticornia species, also known as Australian samphire. These species are native to Australia and are found in salt marshes and coastal areas.

Culinary use

Samphire is often used in cooking, particularly in seafood dishes. It has a salty, slightly bitter taste and a crunchy texture. It can be eaten raw in salads, pickled, or cooked in a variety of ways. In the UK, it is traditionally served with fish and chips.

Cultivation

Samphire is a hardy plant that can tolerate harsh coastal conditions, including high salinity and sandy soils. It is often grown commercially for its edible leaves, particularly in the UK and Australia.

Conservation

Some species of samphire are threatened by habitat loss due to coastal development and climate change. Conservation efforts are underway in many areas to protect these unique plants and their habitats.

See also

• List of culinary herbs and spices
• List of plants used in herbalism

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